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Put them on a grate with a cookie sheet or plate underneath it to catch any blood.Wife is picking up some steaks for tonight. Now I want to try the Yaj Yak way and salt the shit out of them and fridge for 45 minutes to 1 hour. Do you cover them or just sit on a plate?
Wife is picking up some steaks for tonight. Now I want to try the Yaj Yak way and salt the shit out of them and fridge for 45 minutes to 1 hour. Do you cover them or just sit on a plate?
Put them on a grate with a cookie sheet or plate underneath it to catch any blood.
Perfect Pan-Seared Steaks Recipe
The best technique for an even crust and deeply flavorful pan-seared steak includes pre-salting your meat and bathing it in butter.www.seriouseats.com
Hell yeah, congrats dude and I’m sure many more coming your wayHoney Butter Sriracha wings, spares, and queso. Won a thing today. View attachment 135566View attachment 135567View attachment 135568View attachment 135569View attachment 135570
Honey Butter Sriracha wings, spares, and queso. Won a thing today. View attachment 135566View attachment 135567View attachment 135568View attachment 135569View attachment 135570
At 350 it's 20 mins per pound, just watch it once you get to 375 or more, it will likely dry out9lb turkey breast brining for tonight.
I’m gonna throw it on my Genesis at about 350-375. What should I plan for, 15 min per lb?
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How did the food take the smoke?Turkey breast came out very good.
Brined overnight in water, kosher salt and brown sugar.
Marinated and injected with beer, butter, soy sauce, franks hot sauce, onion powder, garlic powder and black pepper. I combined all those ingredients and simmered on the stove for 15-20 min.
Rubbed it with 2-Gringos chicken rub Cooked indirect between 350-365 with cherry wood chips. James called it. 20 min per lb, it took right around 3hrs.
Wifey made box stuffing and my grandmas noodle rice casserole.
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Not as good as I hoped. Maybe I shouldn’t have soaked the wood chips. I had them in one of those metal smoke boxes. I didn’t really start smelling them until like 2-2.5hrs into the cook.How did the food take the smoke?
42 hours seems a little excessive. no?I'm going to do a sous vide top sirloin roast tomorrow. I'm trying 42 hours at 133 this time.
Fatstack has a subsidiary project called prometheus that is DIY things to fix cheaper offsets. Stuff like an oversized and insulated firebox. Stack extensions for better draw. Eric the owner has a few videos on youtubes.Once I finish getting my yard/house/cars fixed up and Amy gets back in town, I need to start grilling again. You guys make me hungry!
My chain saw showed up so I have been cutting up my downed oak tree limbs. Set up a wood stack in the back yard to start the drying out process. I'll take a pic when I get it filled. Looks like I will have an offset smoker in my future to go along with my Weber gas, Weber modified kettle and electric smoker. I will probably grab an Oklahoma Joe's smoker off FB. Not as good as the one MEATeorite is getting but it will do the job. I see a lot of mods for them online, too, to make them better than stock.